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Table 2 Concentrations of newly formed ethyl esters in the model studies with different hop extracts

From: Hop-induced formation of ethyl esters in dry-hopped beer

Extract Acid addition Concentrations [μg/L]a
ethyl methylpropanoate ethyl 3-methylbutanoate ethyl 2-methylbutanoate
Alpha Extract no 0.084 <LODb <LODb
yes 5.7 0.70 0.62
Beta Extract no 22 7.1 0.037
yes 38 23 0.35
XanthoFlav™ Extract no 0.097 0.17 0.016
yes 0.36 0.63 0.053
Tannin Extract no 0.094 0.17 0.020
yes 0.32 0.44 0.15
  1. aCalculated as the difference between total ester content of the model samples and content in the used amount of hop extract
  2. bLimit of detection (LOD) was determined based on a signal-to-noise ratio of 3: ethyl methylpropanoate 12 ng/L, ethyl 3-methylbutanoate 21 ng/L, and ethyl 2-methylbutanoate 61 ng/L
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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